In a large pot of boiling salted water, add pasta and cook according to package directions. 1 minute before the pasta is done, stir in the spinach.

Meanwhile, heat oil in a large skillet over medium-high. Add chicken - season with basil, garlic, oregano, crushed red pepper, salt and black pepper. Cook, stirring, until lightly browned, about 3 to 5 minutes. Stir in marinara sauce and drained tomatoes. Bring to a boil - reduce heat to a simmer and cook until the chicken is done,a bout 3 additional minutes. Stir in cream cheese until melted.

When the pasta is ready, drain well and place back into the pot. Stir in chicken mixture and 2 ounces (1/2 cup) mozzarella. Scoop the mixture into a 2 quart baking dish coated with nonstick spray. Place into the oven and bake for 20 minutes - scatter with remaining mozzarella and Parmesan cheeses. Continue baking until the cheese has melted, about 3 to 5 minutes. Remove from the oven and let cool slightly before serving.